Grind the plain biscuits as coarse mixture, keep it aside.
Melt the butter and add the ground biscuits to the melted butter.
Stir well until the butter get well mixed.
Press the mixture over a spring form pan and refrigerate the crust for few minutes.
Whisk the ricotta cheese and sugar in a large bowl until they get well mixed, now gradually add he hung curd, add little by little the canned mango puree to the curd-cheese mixture and mix well.
Now heat 1/4 cup of water and add the gelatine powder, stir until they get dissolved.
When this cools, pour this water into the cheese-mango mixture.
Mix well once again and pour this cheese mixture over the refrigerated biscuits crust.
Refrigerate for at least 12 hours.
Serve with mango puree.
Recipe courtesy: Priya Easy N Tasty Recipes.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.